Idli podi is one of the most common and handy condiment in any South Indian Kitchen Pantry. We can make delicious Idli podi at home. The crunchy bite of dal along with balanced spice makes this an absolute delightful. A simple, yet wonderful accompaniment for Idli/dosa/uttapam. Learn here how to make this Idli podi with step by step pictures, instructions and video.
You can find Idli milaga podi (Chutney powder) in almost every house in Tamil Nadu as its a traditional and best accompaniment for Idli/Dosa. There are many variations in Idli Milagai podi and one of the commonly used method is given below. It is handy to have homemade idli podi in home. Most of the time, especially on the weekdays, we would be busy to make chutney or sambar for idli, this Idli Powder is so easy for us to serve with idli. Idli podi mixed with gingelly oil and coated on both the sides of the idli, is a perfect travel friendly dish and also a lunch box dish. I usually add less spice as I keep this for my kids lunch box. So, if you are spice lover, you can increase the spice. Try this version of Idli Milagai Podi and share your experience!
Tips for making Idli Podi:
Sesame seeds are optional. They give a nice flavor to the idli podi but if you are allergic to sesame seeds you can skip.
Dry roast sesame seeds in low flame till it sputters. Do not keep in high flame, the sesame seeds tends to roast faster and becomes burnt.
While grinding roasted sesame seeds, grind it in pulse mode or regular intervals till you get a smooth powder. Do not grind continuously as it will release oil.
Adjust the number of chilies as per your spice level. I use lengthy red chili which are less spicy. If you use round red chili, try to reduce the quantity.
While grinding the dal, grind it to coarse powder. Bits and pieces of dal in the idli podi is really scrumptious to bite.
Allow the ground idli podi to be at room temperature for 5 mins, before you store in air-tight container.
If you like this Idli Milagai Podi then you can also try other spice powder recipes
Chammanthi Podi – Chammanthi podi is one of the popular Kerala dish, also called as Idli Chammanthi Podi. This is a chutney powder made with roasted coconut along with indian spices. A best complement for South Indian Idli/Dosa varieties
Nalla Kara Podi – Nalla Kara Podi, A popular podi variety from Andhra Cuisine. A great accompaniment for Idli, dosa and also for rice. Coriander seeds, raw garlic, tamarind gives a unique texture an flavor to this powder.
Peanut Garlic Podi – It’s for Garlic Lovers !. Peanut Chutney Powder is a spicy chutney powder made using roasted Peanuts, garlic cloves and other spices. It can be served as an accompaniment to Idli, Dosas, Rotis or even steamed rice with a dash of ghee.
Idli podi is one of the most common and handy condiment in any South Indian Kitchen Pantry. We can make delicious Idli podi at home. The crunchy bite of dal along with balanced spice makes this an absolute delightful. A simple, yet wonderful accompaniment for Idli/dosa/uttapam. Learn here how to make this Idli podi with step by step pictures, instructions and video.
¼cupSplit Bengal Gram (Channa Dal / Kadalaparuppu)
⅓cupSesame Seeds
2pinchAsafoetida (Asafetida / Hing)
1tspSalt(adjust to your taste)
3tspCooking Oil
Instructions
Heat a pan. Add sesame seeds and fry the sesame seeds in low flame till it starts to sputter. Keep the roasted sesame seeds separately in a bowl.
Heat 1 tsp oil in pan. Add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add urad dal.
Fry the urad dal in medium flame till it becomes light brown. Take this roasted dal aside in a bowl.
Add another tsp of oil in the pan. When the oil is hot, add the chana dal and fry the dal till it turns light golden brown. Take this aside along with roasted urad dal.
Now, add 1 tsp oil in the pan and fry the red Chill till the colour of the chilli changes to light brown. Keep the flame in low so that it wont burn the chilli. Keep the fried chillies aside to cool before grinding.
Allow all the fried ingredients to cool down.
First take the roasted sesame seeds in a mixer jar. Grind it to smooth powder. Do not grind too long as it releases oil. Grind in regular intervals and make sure they are in powder form. Take this sesame powder aside.
Next, take the chilies along with salt to the mixer jar and grind it to smooth powder.
To the chili powder, now, add the roasted dals. grind it to a coarse powder.
Finally add the ground sesame powder and give a pulse or two.
Idli Podi is now ready! Allow it to cool for few mins and then store in air-tight container.
Mix 1-2 tsp of the prepared idli podi along with sesame oil and enjoy with Idli/Dosa!
Video
Notes
Sesame seeds are optional. They give a nice flavor to the idli podi but if you are allergic to sesame seeds you can skip.
Dry roast sesame seeds in low flame till it sputters. Do not keep in high flame, the sesame seeds tends to roast faster and becomes burnt.
While grinding roasted sesame seeds, grind it in pulse mode or regular intervals till you get a smooth powder. Do not grind continuously as it will release oil.
Adjust the number of chilies as per your spice level. I use lengthy red chili which are less spicy. If you use round red chili, try to reduce the quantity.
While grinding the dal, grind it to coarse powder. Bits and pieces of dal in the idli podi is really scrumptious to bite.
Allow the ground idli podi to be at room temperature for 5 mins, before you store in air-tight container.
Nutritional Info
Nutrition Facts
Idli Milgai podi / Idli podi / Chutney powder
Amount Per Serving (1 tbsp)
Calories 16Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Sodium 148mg6%
Potassium 34mg1%
Carbohydrates 2.8g1%
Fiber 0.6g3%
Sugar 0.4g0%
Protein 1g2%
Vitamin A 50IU1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
Heat a pan. Add sesame seeds and fry the sesame seeds in low flame till it starts to sputter. Keep the roasted sesame seeds separately in a bowl.
Heat 1 tsp oil in pan. Add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add urad dal and asafoetida.
Fry the urad dal in medium flame till it becomes light brown. Take this roasted dal aside in a bowl.
Add another tsp of oil in the pan. When the oil is hot, add the chana dal and fry the dal till it turns light golden brown. Take this aside along with roasted urad dal.
Now, add 1 tsp oil in the pan and fry the red Chill till the colour of the chilli changes to light brown. Keep the flame in low so that it wont burn the chilli. Keep the fried chillies aside to cool before grinding. Allow all the fried ingredients to cool down.
First take the roasted sesame seeds in a mixer jar. Grind it to smooth powder. Do not grind too long as it releases oil. Grind in regular intervals and make sure they are in powder form. Take this sesame powder aside.
Next, take the chilies along with salt to the mixer jar and grind it to smooth powder.
To the chili powder, now, add the roasted dals.
Grind it to a coarse powder.
Finally add the ground sesame powder and give a pulse or two.
Idli Podi is now ready! Allow it to cool for few mins and then store in air-tight container.
Mix 1-2 tsp of the prepared idli podi along with sesame oil and enjoy with Idli/Dosa!
Dear madam, I am a regular visitor of your website have tried many dishes and made my family happy.thank you sooooo much for varieties of dishes.
I have one question to ask you to point out to me where I am going wrong. Whenever I make idlypodi, it is slightly bitter in taste sometimes bitter taste is little more prominent. Color ,ingredients are all the same except I add little tamarind and jaggery for my liking.could please tell me,is it the way I fry red chilies ( I don't fry too dark or black) or hing I am using .please help me. Thank you so much in advance. Vasanthi.
Hi Vasanthi, thanks for your message. My MIL also add little tamarind. I guess the hing might be more. Just try adding little less than usual . Also red chillies just saute it just for few seconds.
Dear mami,
Do you also add sesame seeds to this?
Dear Malathy,
No, we don't add Sesame seeds into this. But I make the another variety of the gun powder using Sesame seeds. Please check this link for the same.
https://www.subbuskitchen.com/2009/10/sesame-seeds-gun-powder.html
if sesame seeds are added the taste will be very good..in my opinion
I add horse gram too (koLLu) in equal proportion. Is very healthy. Some add flax seeds as well.
dear madam,
your milagai podi recipe is no doubt it is good only.if u can add roasted til seeds it will give very good aroma and still good taste.
How many number of RED chillies should we add If i dont want it to bê too spicy?
You can add 4-5 Red Chilli
Dear madam, I am a regular visitor of your website have tried many dishes and made my family happy.thank you sooooo much for varieties of dishes.
I have one question to ask you to point out to me where I am going wrong.
Whenever I make idlypodi, it is slightly bitter in taste sometimes bitter taste is little more prominent. Color ,ingredients are all the same except I add little tamarind and jaggery for my liking.could please tell me,is it the way I fry red chilies ( I don't fry too dark or black) or hing I am using .please help me.
Thank you so much in advance.
Vasanthi.
Hi Vasanthi, thanks for your message. My MIL also add little tamarind. I guess the hing might be more. Just try adding little less than usual . Also red chillies just saute it just for few seconds.
How long can we store this idli powder
Store it in air-tight container and refrigerate for a longer shelf life
If we grind mustard seeds I think it will give bitter taste
Can you pl post idli podi recipe using black udad dhal with skin?
I have not tried with urad dal with skin. Will try once and share
amazing and nice !
thank you
Thank you 🙏😊